F&B MANAGER

- Take full responsibility for the operation of F&B department.

- Cooperate with related departments for preparing equipments/ food/items needed for the Function or event.

- Ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments.

- To be fully aware of trends in the industry and make suggestions for improvement of the catering operation.

- Ensure that regular stock takes are conducted.

- Ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.

- Ensure that company and statutory hygiene standards are maintained in all areas..

- Attend timely to customer complaints.

- Hold regular performance appraisals with all management staff, identifying areas for development and training needs, and ensuring that this training is effective.

- To ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards.

- Ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costing.

- Ensure that restaurants are clean and well maintained, that table appointments, including flower arrangements are impeccable.

- Ensure that waiters are always correctly and smartly dressed, that they offer professional and courteous service to their customers.

- Ensure that barmen are well trained, correctly and smartly dressed and serve their customers in a professional and friendly manner..

- Ensure that room service staff are correctly and smartly dressed and serve their customers in a professional and friendly manner

- Đảm bảo hoạt động hiệu quả của bộ phận tiệc, các phòng hội nghị phải gọn gàng và sạch sẽ.

- Provide more training for staffs to improve their skills.

- Control the materials, inventory at engineering store and do the purchase request.

- Other tasks assigned by Director of Food & Beverage.

- Attractive salary and benefits

- Full service charge in probation period

- Good opportunity for learning and development

- 8 days off per month; 12 annual leaves per year

- Accident Insurrance 24/7

- Duty meal and uniform provided by Company

- Insurances as per law

- Other benefits will be shared in the interview

• Prior experience in managing large catering / banquet operations will be an added advantage

• Leadership skills with an ability to train, motivate, and create a team effort

• Strong financial acumen

• Decision making and problem solving

• Must be fluent in Vietnamese and English

• Must be flexible with work schedule, including extended hours, weekends, and holiday

• Send directly to the address: HR Department, Danang-Mikazuki Japanese Resort & Spa, Xuan Thieu Tourist Area, Nguyen Tat Thanh Street, Hoa Hiep Nam Ward, Lien Chieu, Da Nang.

• Hotline: 0984842200